Preheat and Prepare: Preheat your oven to 180°C (360°F). Pat the pork tenderloin dry with paper towels to ensure the seasoning sticks.

Season the Pork: In a small bowl, mix 1 teaspoon breadcrumbs, 1 teaspoon paprika, oregano, sea salt, and a pinch of black pepper. Rub this mixture evenly over the pork tenderloin.

Sear the Meat: Heat a drizzle of vegetable oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2–3 minutes per side.

Make the Glaze: Reduce the heat slightly and add butter to the pan. Once melted, stir in soy sauce, oyster vinegar, honey, and minced garlic. Let the mixture bubble for a minute, then spoon some over the pork.

Bake the Pork: Transfer the skillet to the oven and roast for 40–60 minutes, basting with the glaze every 15 minutes, until the pork reaches an internal temperature of 63°C (145°F).

Prepare the Salad: While the pork roasts, combine the salad greens, pear slices, and walnuts in a bowl. In a separate cup, whisk together vegetable oil, lemon juice, honey, extra paprika, and black pepper to taste. Toss with the salad just before serving.

Rest and Slice: Once cooked, let the pork rest for 10 minutes before slicing to keep it juicy.

Serve: Plate slices of pork alongside the fresh salad, drizzling any remaining glaze over the meat. Garnish with fresh thyme and enjoy.